CHEMISTRY OF COWS MILK I9 



butter-fat. By acts of Congress approved August 

 2, 1886, and May 9, 1902, butter may also contain 

 additional coloring matter. 



2. Standard renovated or process butter contains not 

 more than sixteen (16) per cent, of water and at least 

 eighty-two and five-tenths (82.5) per cent, of but- 

 ter-fat. 



CHEESE 



Definitions. — i. Cheese is the solid and ripened pro- 

 duct made by coagulating the casein of milk by means 

 of rennet or acids, with or without the addition of 

 ripening ferments and seasoning. By act of Congress, 

 approved June 6, 1896, cheese may also contain addi- 

 tional coloring matter. 



2. JVIwle-niilk or fuU-eream cheese is cheese made 

 from milk from which no portion of the fat has been 

 removed. 



3. Skim-milk cheese is cheese made from milk from 

 which any portion of the fat has been removed. 



4. Cream-cheese is cheese made from milk and 

 cream, or milk containing not less than six (6) per 

 cent, of fat. 



Standard. — Standard zi'Jiole-milk or fiiU-cream 

 cheese contains, in the water-free substance, not less 

 than fifty (50) per cent, butter-fat. 



MISCELLANEOUS MILK PRODUCTS 

 Definitions. — 1. Whey is the product remaining af- 

 ter the removal of fat and casein from milk in the pro- 

 cess of cheese-making. 



2. Kumiss is the product made by the alcoholic fer- 

 mentation of marcs' or cows' milk, with or without the 

 addition of sugar (sucrose). 



